Nutty Mushroom Risotto Recipes

RISOTTO WITH WILD MUSHROOMS, PINE NUTS AND PARSLEY

Steps:

• 1. For the risotto: Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the pine nuts and cook, stirring frequently, until golden, about 3 minutes. Remove the pine nuts and set aside. Return the pot to the heat and add the remaining 2 tablespoons oil, onion and garlic. Season with 1 teaspoon sea salt. Cook, stirring frequently, until softened but not brown, about 15 minutes.
• 2. Increase the heat to high and stir in the rice. Cook, stirring, until the rice is lightly toasted, about 2 minutes. Add the wine and keep stirring until the liquid has almost completely evaporated. Lower the heat, add a ladle of warm broth (about 1/2 cup) and a pinch of salt to the pot. Cook, stirring, until most of the liquid has evaporated. Keep adding the broth, one ladle at a time, stirring until each portion is absorbed. Continue until the rice is soft and creamy with just a little bite (al dente), 25 to 30 minutes total. Stir in the butter, Parmesan and mascarpone. Stir in toasted pine nuts.
• 3. For the topping: Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and cook until softened but still meaty, 8 to 10 minutes. Season with salt and pepper.
• 4. Divide the risotto between 4 bowls. Top with the mushrooms and parsley. Serve warm.

THREE-MUSHROOM RISOTTO

Steps:

• Cover porcini mushrooms with warm water. Let stand at room temperature about 1 hour or until tender; drain.
• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook parsley, garlic and onions in oil about 5 minutes, stirring frequently, until onions are tender.
• Stir in rice. Cook, stirring frequently, until edges of kernels are translucent. Stir in porcini, shiitake and crimini mushrooms. Cook uncovered about 3 minutes, stirring frequently, until mushrooms are tender.
• Reduce heat to medium. Add 1 cup of the broth. Cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in remaining broth, 1/2 cup at a time, cooking about 3 minutes after each addition and stirring occasionally, until broth is absorbed, rice is just tender and mixture is moist.
• Stir in cheese and vinegar.

MIXED MUSHROOM RISOTTO

Steps:

• Bring chicken broth to a simmer in a large saucepan over medium heat. Whisk in mushroom powder. Cover, lower heat, and keep at a simmer until needed for risotto.
• Meanwhile, heat 2 tablespoons olive oil in another large saucepan over medium-low heat. Add shallot and cook, stirring often, until soft but not browned, 3 to 5 minutes. Add rice and bay leaf and stir until evenly coated. Increase heat to medium and cook until rice releases a nutty smell and looks glassy, 2 to 3 minutes. Add wine and 1/4 cup of simmering broth. Cook, stirring constantly, until all liquid has been absorbed.
• Continue adding chicken broth in 1/2 cup increments, stirring constantly and only adding more broth when all liquid has been absorbed, until all broth has been added and rice is tender but not mushy, 20 to 25 minutes.
• Heat remaining olive oil in a large, nonstick skillet over medium heat. Add mushrooms and cook, stirring often, until they have released their liquid and it has cooked off, 5 to 7 minutes. Add mushrooms to the risotto and stir gently. Stir in 1/2 cup Parmesan cheese and butter, and season with salt and pepper. Cover and let stand for 1 to 2 minutes before serving. Sprinkle with chopped parsley and extra Parmesan, if desired.

MUSHROOM RISOTTO

Steps:

• Put 50g dried porcini mushrooms into a large bowl and pour over 1 litre boiling water. Soak for 20 mins, then drain into a bowl, discarding the last few tbsp of liquid left in the bowl.
• Crumble 1 vegetable stock cube into the mushroom liquid, then squeeze the mushrooms gently to remove any liquid.
• Heat 2 tbsp olive oil in a shallow saucepan or deep frying pan over a medium flame. Add 1 finely chopped onion and 2 finely chopped garlic cloves, then fry for about 5 mins until soft.
• Stir in 250g chopped chestnut mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened.
• Tip 300g risotto rice into the pan and cook for 1 min. Pour over a 175ml glass of white wine and let it bubble to nothing so the alcohol evaporates.
• Keep the pan over a medium heat and pour in a quarter of the mushroom stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid.
• Add about the same amount of stock again and continue to simmer and stir - it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked.
• Continue stirring until the rice is cooked. If the rice is still undercooked, add a splash of water. Take the pan off the heat, add 25g butter and scatter over 25g grated parmesan or Grana Padano cheese and half a handful of chopped parsley leaves.
• Cover and leave for a few mins so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining 25g grated cheese and the remaining chopped parsley leaves.

NUTTY MUSHROOM RISOTTO

Steps:

• Warm chicken broth either on stove or in microwave
• Heat 2 Tablespoons butter and oil in large skillet or sauce pan over medium heat
• Stir in shallots, cook for 1 minute to soften
• Add mushrooms and basil and saute until mushrooms are softened, about 2 minutes
• Adjust heat to medium high and add rice, salt and pepper, stirring constantly until rice is just starting to turn golden, 1 or 2 minutes
• Add wine and stir until almost completely evaporated
• Begin adding chicken broth, about 1/2 cup at a time
• After each 1/2 cup addition, stir frequently, until broth is almost evaporated and add the next 1/2 cup
• Do the same for each addition of broth, stirring frequently
• Begin tasting the rice for doneness during the last two additions of broth for tenderness--it should be al dente-tender with a slight bite to it
• If rice is not done after the last addition, continue cooking as above adding another 1/2 cup of broth until done
• Remove from heat and stir in remaining tablespoon of butter, lemon zest, cream if using, cheese and cashews
• Adjust salt and pepper as needed, remembering that if you are using salted cashews it will add to the saltiness of the dish
• Serve immediately
• Note: The cream will make it extra creamy

HOW TO COOK A PERFECT RISOTTO RECIPE BY TASTY

Steps:

• Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
• Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
• Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
• Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
• Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
• Add the white wine and cook until the wine has evaporated, stirring occasionally.
• Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
• Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
• Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
• Top with parsley, Parmesan, salt, and pepper.
• Enjoy!

MUSHROOM, LEEK AND CASHEW NUT RISOTTO

Steps:

• Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside.
• Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes.
• Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well.
• Pour in the wine and cook over moderate to low heat until it is absorbed.
• Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid.
• Keep adding stock in this way, stirring frequently to prevent sticking.
• Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.

MUSHROOM RISOTTO

Steps:

• Clean mushrooms by wiping with dry paper towel; do not wash. Remove mushroom stems; coarsely chop and set aside. Cut mushroom caps into 1/4-inch thick slices. (If large, cut into bite-sized pieces.) Set aside.
• Pour broth into 3-quart saucepan. Add chopped mushroom stems, thyme, bay leaf and soy sauce; heat to boiling. Reduce heat; simmer uncovered 30 minutes.
• Strain broth; discard stems, thyme and bay leaf. You should have about 6 cups broth; if not, add water.
• In 3-quart deep heavy saucepan, melt butter over medium-high heat. Add mushroom slices and onion; cook 5 minutes. Add rice; stir to combine. Cook 1 minute. Add wine; heat to boiling. Cook until liquid is reduced by half.
• Add 1/2 cup broth; cook over medium-high heat, stirring constantly, until rice has absorbed liquid. Adding 1/2 cup broth at a time, continue cooking and stirring 20 to 25 minutes until all broth has been added and absorbed. When done, rice should be just cooked and slightly chewy.
• Stir in cream cheese and grated Parmesan cheese. Season to taste with salt and pepper.
• To make fried sage leaves, in 8-inch skillet, heat olive oil over medium-high heat. Add sage leaves, a few at a time, in single layer; fry 15 seconds (do not brown leaves). Remove leaves from skillet; sprinkle with dash of salt
• Serve risotto in individual shallow bowls. Top each with a few sage leaves and Parmesan cheese shavings.